This Gourmet Tuna Casserole has the same feel good comforts as the stuff you ate as a kid, but the cream of portobello and English peas make it gourmet.
Boil pasta in large pot of salted water. About a minute before the pasta is cooked to al dente, add the peas. Drain and set aside.
In 11x17 inch casserole dish, combine mushroom soup and drained tuna. Stir in pasta and peas.
Combine bread crumbs, parmesan, and parsley. Spread evenly over top of casserole. Cover dish with foil. Cook in preheated oven for 20 minutes. After 20 minutes, remove foil, set oven to broil, and cook another 5 minutes to allow top to slightly brown.
Notes
*I used orecchiette ** I use one can in olive oil with salt and one can packed in water with half salt